Effect of Light Quantum Field on Preservation and Internal Structure of Strawberries
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Abstract:
Freshly harvested “Japan Hong Tian 99” strawberries were placed in light quantum field and then stored in common storage boxes at 0 ℃ and -3 ℃ for 14 days, to investigate the effects of light quantum field on the quality and structure of fruits. The results showed that weight-loss rate and decay index were reduced in the light quantum field, while the decline of titratable acid, soluble sugar, soluble solid, and Vc contents was delayed at 0 ℃ and -3 ℃. Additionally, -3 ℃ light quantum treatment resulted in better preservation than that at 0 ℃, maintaining the integrity of the fruit’s internal structure. In the absence of light quantum field, the preservation effect at 0 ℃ was better than that at -3 ℃. The results suggest that light quantum preservation could be considered as a potential alternative for preservation of strawberry fruits.
